Lamb is something I'm not very experienced with and I'm not entirely sure I like it. Well, sometimes I LOVE it!! But other times it's a little too, umm... I don't know... lamby...
I love lamb kebobs from Baba D's, and gyros... but other than that... I've never really eaten it. And even when eating the kebobs that I really do love, there's a touch of an under-flavor that I'm not wild about.
Anyway. I saw this recipe and decided that I wanted to make it.
This is also my first from scratch curry. I've made plenty of curry recipes before, but they all have included an ingredient with 'curry' in the name. This recipe has no such ingredient! Yay me!
Lamb Meatball Curry
for the meatballs1 1/2 lbs ground lamb
1 tbsp minced green chili
1 tbsp ginger garlic paste (I just grated ginger & garlic)
1 cup boiled and mashed potatoes
2 tbsp chopped cilantro
for curry sauce
1 cup chopped onion paste
1 1/2 tbsp ginger garlic paste
1 1/2 cups tomato puree
1 tsp ground cumin
1 tsp turmeric
1 1/2 tsp cayenne pepper
1/2 tbsp garam masala
1 1/2 tbsp coriander powder
1 1/2 tbsp kasuri methi (fenugreek leaves)
1/3 cup cashews (blanched and turned into a paste*)
1/2 cup heavy cream
1 1/2 tbsp. cooking oil
1 tbsp ghee (clarified butter)
Mix all meatball ingredients. Form into meatballs. Mine were about 1.5 inches. Place meatballs on baking sheet, cover with plastic wrap and refrigerate for 30 minutes to a day.
Preheat oven to 400F. Bake meatballs for 20 minutes.
For the sauce... heat ghee & oil in a thick bottom pot. Add onion, ginger and garlic paste and cook them until all the liquid in the paste evaporates. Stir frequently, cook slowly on medium heat.
When the paste turns golden brown add cumin powder, salt, turmeric, cayenne pepper and coriander powder. When you add the dry ingredients it starts to burn quickly so stir it all together to mix well and add tomato puree.
Cook the puree until the sauce begins to thicken.
Then add cashew paste and cream, and cook some more. You will see oil on the edges then add garam masala and kasuri methi (fenugreek).
Mix it together and throw in all the meatballs (also the drippings in the baking dish).
Turn the heat to low, cover the pan with a lid and let it cook for a nice 6-8 minutes.
Ok... so make mashed potatoes for the meatballs. This would be a really good use for leftover mashies. I've never used mashed potatoes as a binder before and I have to say, I'm a fan.
Mix up all of the meatball ingredients
Roll into meatballs.
Cover with plastic wrap and into the fridge!
Preheat the oven to 400F.
Bake the meatballs for 20 minutes.
Now to make the sauce.
I ground my cashews, but they didn't really turn to a paste. It was kind of powdered, but it could pinch it back together. It seemed to work out fine.
So, heat ghee & oil, add onion, ginger & garlic paste.
Cook slowly, stirring frequently.
I was afraid of burning it and stopped short of golden... but I did get the excess moisture evaporated.
Fragrant bowl of spices.
Into the pot!
Plus tomato sauce.
Cook until it starts to thicken.
Add cashews & cream.
Cook some more and add fenugreek & garam masala and stir.
Now add your beautiful cooked meatballs plus any drippings to the sauce.
Gently stir them in, until everything is well coated and simmer for 6 - 8 minutes.
Now they're ready to enjoy!!
I served them over couscous.
They were really tasty. I loved the sauce. There was that lambyness... that I'm still not sure that I love. Jon enjoyed these too.
Would I make them again? I think if I used half beef/half lamb I would have enjoyed them more.